![[Witi✿Kitchen]](https://imgproxy.icook.network/safe/rs:fill:100:100:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/user/avatar/25314/8d10f94374cab6bf.jpg){kind=avatar}
[Witi✿Kitchen]泡芙殼
![[Witi✿Kitchen]泡芙殼](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/recipe/cover/46931/3a6ef8fb06d982fe.jpg)
描述
自製泡芙殼，可以任意加入自己喜歡的鹹甜醬料，做法很簡單一起DIY吧^^yum~
熱量
步驟
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鮮奶煮滾加無鹽奶油拌勻，轉小火
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一口氣倒入過篩後的低粉，用木匙快速拌勻，略煮至鍋底有薄膜即可離，待稍涼
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分4.5次加入全蛋液，每次半勻完全吸收後再加
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至麵糊成舉起至泡芙糊緩慢滴落，蛋液就不要再加了
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放入擠花袋、(或三明治袋)
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在烤盤紙上擠出等圓，用手指沾水將尖端稍微抹平
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烤箱預熱200度烘烤10分鐘、轉150度烘烤20分，關火悶10分 ，中途不可開烤箱以免泡芙遇冷消扁，取出放網架上放涼， 可以冷凍保存，要吃再回烤
小撇步
*太稀或太濃都會影響發烤
*中途不可開烤箱
*烤箱預熱溫度足夠泡芙殼才撐的起來
*參考http://tw.myblog.yahoo.com/carol-jay/article?mid=245910
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